Rustic Challah Bread, Mushroom & Herb Dressing

Fragrant with fresh herbs and accented by toasted Challah bread and meaty mushrooms, this stuffing is always a hit!

Ingredients:
1 large loaf challah (about 1 pound)
8 tablespoons (1 stick) unsalted butter, plus more for buttering baking dishes
2 cups yellow onion, diced (from 2 medium onions)
2 cups celery, diced
2 cups wild mushrooms, diced
2 tablespoons finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
½ teaspoon finely chopped fresh sage
1½ teaspoons salt
1 teaspoon fresh ground black pepper
3 cups chicken, turkey or vegetable broth

Method:
1. Preheat the oven to 300° and set an oven rack in the middle position. Butter a 9-by-13-inch baking dish.

2. Cut the challah into 1-inch cubes and spread in a single layer on a rimmed baking sheet. Bake for about 25 minutes, or until dry and lightly toasted. Set aside. Increase the oven temperature to 350°.

3. Melt the butter in a large sauté pan. Cook the onions over medium heat, stirring occasionally, until soft and translucent. Add the celery, mushrooms, herbs, salt, and pepper and cook until celery is slightly softened, about 5 minutes more.

4. In a large bowl, combine the toasted bread cubes, onion/vegetable mixture, and chicken broth and toss well. Transfer the stuffing to the prepared baking dish. Cover the dish with buttered foil and refrigerate until ready to bake (up to overnight).

5. Bake for 20 minutes. Remove the foil and continue baking until golden, about 25 minutes more. Serve immediately.

Dulce de Leche Bread Pudding

Made with challah bread and farm-fresh eggs, this easy-to-assemble dessert always wows.

Ingredients:
1 loaf stale challah bread, cut into 1-inch cubes
1 cup heavy cream
1 cup whole milk
¼ cup granulated sugar
¼ cup light brown sugar
2 large eggs
1 teaspoon vanilla
2 tablespoons unsalted butter, melted
For the Dulce de Leche sauce:
1 cup Dulce de Leche, store-bought or homemade
¼ cup milk

Method:
1. Preheat the oven to 350°. Place the bread pieces in a large bowl. In a separate bowl, whisk the heavy cream, milk, both sugars, eggs and the vanilla until well combined. Pour the mixture over the bread and let it sit for about 10 minutes, or until the bread soaks up all the mixture.

2. Coat the bottom of an 8-inch square baking pan with the melted butter making sure to cover the sides of the pan as well. Spoon the bread mixture into the pan and spread into a single layer. Place it in the oven and bake for about 35-40 minutes, or until the bread pudding has set and the edges are golden brown. Remove from the oven and let it cool on a wire rack.

3. To make the dulce de leche sauce: Place dulce de leche in a small bowl and warm in the microwave for about 30 seconds. Add milk and mix well, until smooth. Stir in more milk if necessary to thin it out until you achieve the desired consistency.

4. Drizzle half of the dulce the leche over the bread pudding. Cut the bread pudding into squares to serve. Drizzle a bit more dulce de leche if you’d like and top with vanilla ice cream, if desired.

Winter’s Brunch Recipes

Rise and shine—it’s breakfast time! Cozy up to our first delivery of the year, a wintery, brunch-themed box that stars such farmhouse favorites as organic pork breakfast sausages, cold-pressed orange juice, farm-fresh eggs and both Challah and multigrain bread loaves from our favorite local bakery. Also accented by sweet carrots, golden potatoes and a plethora of fresh herbs, as well as juicy Cara Cara oranges, pomegranate arils and a beautiful blend of greens to incorporate into a centerpiece-worthy salad with our housemade citronette, this lineup is sure to help you start your day off right.

Here are a few recipe ideas for the week:

Challah Bread French Toast
This lovely and light French toast is wonderful topped with maple syrup, berry jam, or confectioners’ sugar.

Lacinato Kale Frittata
A wonderfully-easy brunch entrée!

Winter Greens Salad with Cara Cara Oranges, Almonds & House Citronette
A light, bright, and refreshing addition to any brunch lineup.

Honey-Kissed Carrots with Sea Salt
The opposing flavors of sweet honey and flaky sea salt balance this beautiful side.

Golden Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and just a touch of red pepper flakes for heat.

Roasted Cipollini Onions
These tender little onions are fabulous mixed into scrambled eggs.

Brunch Time Recipes

Put on a pot of coffee and perk up your taste buds with this week’s selection of spring-fresh brunch fare. Featuring organic breakfast sausages from Skagit River Ranch, Fairhaven Mills organic buckwheat flour, homey apple butter, and, of course, farm-fresh eggs from our heritage breed hens, the delivery also includes Challah bread from Snohomish Bakery, smoked cinnamon, soft, spreadable sheep’s milk cheese and snack-ready pear chips, plus such spring favorites as leeks, sunflower shoots, chive blossoms and red spring onions. Rise and shine, it’s breakfast time!

Here are a few recipe ideas for the week:

Challah Bread French Toast
This lovely and light French toast is wonderful topped with syrup, confectioner’s sugar or this week’s apple butter.

Buckwheat Crêpes
Once you perfect the technique here, start adding in and playing with your favorite fillings. (This week we suggest using our signature apple butter paired with some maple-spiced apples.)

Maple-Spiced Apples
These fragrant apples are wonderful served on top of French toast, or tucked inside crêpes.

Scrambled Eggs with Red Spring Onions & Leeks
Punched up with bright spring onions, these scrambled eggs are divine.

Grilled Cauliflower Steaks with Honey & Meyer Lemon
Time to break out the barbecue for these flavorful cauliflower “steaks”!

Meyer Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.

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